Chicken Vindaloo is a very popular dish from India, Goran region. It is an adaptation of the Portuguese dish, which is made with meat and wine.
The chicken vindaloo is nowadays is an extremely popular version of a curry dish. Like any curry, it has some heat in. You can adjust the spiciness and make it more or less spicy.
Just like the Instant Pot chicken marsala, this Instant Pot chicken vindaloo is very easy to make. The key ingredient is the vindaloo sauce, which you make with onions, garlic, and spices. You can cook these over the stove, or let the microwave does the job as I did. Whatever you decide, make sure your onions and garlic are tender.
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How to make Vindaloo sauce?
This is the key element of the dish. Without this sauce, vindaloo would not be the same. Place the onions and garlic in a microwave-safe bowl, and microwave for 5 minutes. For fresh ginger, if you are using it, add it at this step. Blend the onion with spices. You can leave some chunks or blend them into a smooth sauce.
How long to marinate the chicken?
You can marinate chicken for 30 minutes. This is the least amount of time. I like to marinate mine for at least 2 hours. If you have time, leave the chicken in the fridge for up to 8 hours. The spices will penetrate the chicken and make it more fragrant and juicy.
Can I use other types of meat?
Chicken vindaloo is probably the most famous, but you can use other types of meat. Turkey, pork, or lamb are great for the vindaloo. If using the turkey, cook the vindaloo the same as you would the chicken. For the pork or lamb vindaloo, adjust the cooking time. It takes 10-15 minutes plus 10 minutes of natural pressure release to have these perfectly cooked.
How to serve vindaloo?
Serve vindaloo with basmati rice, mashed or boiled potatoes, or naan bread.
Can I keep the leftovers in the fridge?
Yes. You can store vindaloo in a fridge, up to three days.
Can I freeze it?
Yes. This Instant Pot chicken vindaloo recipe a freezable dish. portion the vindaloo in zip-lock bags and freeze up to a month.
To serve, thaw the vindaloo overnight and reheat as usual.
How to make chicken vindaloo
Gather your ingredients?
Combine garlic, onion, and oil in a microwave-safe bowl.
Microwave the onions on high for 5 minutes. Carefully remove from the microwave and place in a blender. Add the rest of the ingredients, except the water, turmeric, and chicken.
If you don't have Cayenne Pepper, you can skip it or use any cayenne pepper substitute.
Blend until smooth or almost smooth, as you like.
Combine chicken with spice mix, and add turmeric.
Cover the chicken and marinate for at least 30 minutes.
Place the chicken in the instant pot and add water. Lock the lid into place. Cook the chicken on high pressure for 5 minutes.
When cooking time ends, let the pressure release naturally.
Serve vindaloo warm.
Instant Pot Chicken Vindaloo
Ingredients
- 1 onion chopped
- 4 cloves garlic minced
- 1 tablespoon oil
- salt and pepper to taste
- 1 teaspoon garam masala
- 1 cup diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon powdered ginger
- 2 teaspoon cayenne pepper optional
- ½ teaspoon ground coriander
- 1 lb chicken thighs skinless and boneless
- ¼ cup water
- ½ tsp turmeric
Instructions
- Combine onion, garlic, and oil in a microwave-safe bowl.
- Microwave for 5 minutes.
- Place the onion mix, and rest of the ingredients (except the chicken, water, and turmeric) in a food blender.
- Blend until smooth.
- Place chicken in a bowl, along with prepared spice mix and turmeric. Stir to coat.
- Marinate chicken for at least 30 minutes.
- Place the chicken in the Instant Pot and add water.
- Lock the lid into place and cook on high pressure for 5 minutes.
- When cooking cycle is done, wait for a natural pressure release.
- Once done, open the lid, serve and enjoy 🙂
Nutrition
Chicken in the pot and add water. These directions are a drop unclear. Is the chicken the water or on a rack?
You don't need a rack for this recipe. The water is added directly to the chicken mixture. It is meant to thin out the sauce so it doesn't burn. Hope that helps.
This was absolutely delicious. Served it over white rice. Left out the tumeric and made my own garam masala. We poured the extra sauce on the leftover rice!!!